On the Menu tonight:

ideamonix

DINING-ROOM MENU:

Le Caviar

from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire.

Served with iced Stoli.

$15 a taste (two blinis) or $100 per Ounce

AMUSES BOUCHES, PETITS APPETIZERS

Saumon Fumé  Paris

cucumber slices topped with smoked salmon and crème fraiche  7.50

Olives Marinées  Provence

assorted olives in house marinade  5.50

Petit Fromage  Centre

 a taste of imported cheese to enjoy with your apéritif  5.50

Artichoke Tapenade  Côte d’ Azur

artichoke hearts, green olives, capers, garlic, olive oil  5.50

French Garlic Bread  Midi-Pyrénées

crusty baguette rubbed with fresh garlic and drizzled with olive oil  2.50

Charcuterie, Fromagerie

Plateau de Charcuterie  16.50

assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds

Plateau de Fromages  16.50

four interesting cheeses with fig compote, fruits and nuts, toasted baguette

Le Grand Plateau  30.50

the big board : both Charcuterie and Cheese

Soupes

Soupe du Jour  10.50

today’s soup, consult the backboard

Soupe à l’Oignon ‘’Les Halles’’  12.50

French onion soup with melted Gruyère as served in Paris

Appetizers

Cape Cod Sea Scallops

19.50 for two scallops  -/-  39.50 for four scallops

U-10 scallops flown in from Cape Cod, check a blackboard for tonight’s preparation

Cuisses de Grenouille à la Diable 17.50

fricassée of frog legs, Dijon crust, roasted garlic and parsley, smoked lemon butter

Pâté de Canard Maison  12.50

country style duck terrine, French condiments

 Tartare de Filet de Bœuf  15.50

hand chopped tenderloin served raw with the traditional embellishments

Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in garlic & herb butter  –   presented in the shells

Le Foie Gras

Foie Gras de Canard Poêlé  24.50

seared duck foie gras slices, cherry purée, fennel seed oil, endive and almonds

Foie Gras de Canard au Torchon  17.50

chilled duck foie gras, house mostarda, brioche

mostarda is a candied fruit, fresh fruit and mustard seed condiment originally from northern italy

Sauternes by the glass : 10.25

Salades

Salade Grand-Père  10.50

Our longtime house salad : Boston lettuce in Dijon vinaigrette with walnuts and lardons

Salade ‘’Chez César’’  12.50

honey gem lettuce, classic césar dressing, white anchovies, chick pea croûtons, parmesan

Beet and Goat  14.50

red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette

Belgian Endive and Blue  12.50

poached pear, pine nuts, cranberries, grapes, Roquefort dressing

LES VIANDES ROUGES

CARRÉ D’AGNEAU  49.50

rack of australian lamb, olive and herb crust, roasted peppers coulis

L’ENTRECÔTE  54.50

16oz ribeye steak, nicely trimmed, butter Maître D’, pommes frites

FILET D’ ANGUS NOIR  47.50

8+ oz center cut tenderloin asparagus and leeks, potato pavé, sauce Bordelaise – note : no well done on the tenderloin

LE STEAK DU CHEF  39.50

wagyu flat iron steak, macerated grape tomatoes, french potato purée

BŒUF BOURGUIGNON  34.50

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon,  tagliatelle                 

LE CANARD 

CANARD RÔTI ORIGINAL  36.50

our famous since 1985 recipe:

roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture

MAGRET et CONFIT  44.50

duck two ways : moulard duck breast cooked like a steak, paired with duck leg confit,

served with trumpet mushrooms, butternut squash gratin, baby fennel, heirloom tomato gastrique

or : MAGRET ONLY, 16oz  49.50

The Duck Steak ! same preparation as beef tenderloin

LES POISSONS

SOLE DE DOUVRES MEUNIÈRE  69.50

one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley

*When available. Limited to two orders per table

ŌRA KING SALMON  34.50

 prime salmon wrapped in savoy cabbage, squash ragoût, sherry-mustard seed sauce

FRESH FISH  market price, see blackboard

fresh fish is our specialty and our passion. In addition to our exceptional Dover sole

and superb king salmon, we feature today’s selection on the blackboard.

SIDES

Heirloom Carrots  9.00  –  thyme-glazed baby carrots

Haricots Verts Amandine  9.00  –  French green beans, toasted almonds

Parisian Gnocchi  10.00  –  with fricassée of Spring vegetables in brown butter

Pommes frites  5.50 a side or 9.50 for sharing  –  hand cut thin, french fried, sea salt and aioli      

Split main course: Add $10  –  Minimum charge per guest Fridays and Saturdays: $50 (food only)